Blackberry Jam Cake with Brown Sugar Frosting
Spiced blackberry jam nut cake with a creamy, brown sugar frosting.
3 cups cake flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons rum
1 cup of butter
2 cups granulated sugar
5 large eggs, beaten
1 cup blackberry jam
1 cup chopped walnuts or pecans
1 cup raisins (optional)
Brown Sugar Frosting:
1/4 cup plus 2 tablespoons butter
1 cup brown sugar, packed
1/4 cup milk
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
- Preheat oven to 325°F (160°C). Grease and flour three (9-inch) round cake pans; set aside.
- In a medium bowl combine flour, salt, cinnamon, cloves and allspice together; set aside.
- In a small bowl dissolve baking soda in buttermilk, add the rum; set aside.
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition.
- Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in the blackberry jam, nuts and raisins. Pour batter into prepared baking pans.
- Bake for 40 minutes or until tested done when wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove cakes for pans and cool completely. Frost cooled layers with Brown Sugar Frosting.
- For Brown Sugar Frosting: Place butter and brown sugar in a small saucepan. Bring to a boil over low heat, stirring constantly. Slowly add milk, and boil for 2 more minutes. Cool.
- Stir in powdered sugar and vanilla. Beat until smooth and creamy. Frost between layers and top of cake. Makes about 3 cups frosting.
Makes 12 servings.